Cakes and Tart
2 tarts for 6 people
Medium
INGREDIENTS
An original recipe by L'École Valrhona
ALMOND SHORTCRUST PASTRY:
- 135g butter
- 2.5g salt
- 100g confectioner’s sugar
- 35g almond flour
- 55g eggs
- 70g + 195g all-purpose flour
IVOIRE 35% & VANILLA PRESSED SHORTCRUST PASTRY:
- 300g ALMOND SHORTCRUST PASTRY
- 30g raw cane sugar
- 40g wheat flake cereal
- 150g Ivoire 35%
- 50g butter
- 1 bean Norohy Vanilla Bean (optional)
IVOIRE 35% & STRAWBERRY WHIPPED GANACHE:
- 200g Heavy cream 36%
- 20g corn syrup
- 200g Ivoire 35%
- 250g strawberry purée
STRAWBERRY & PASSION FRUIT COMPOTE:
- 115g strawberry purée
- 135g passion fruit purée
- 25g corn syrup
- 3g pectin NH
- 30g sugar
- 1g gelatin (rehydrated in 5g of cold water)
INSTRUCTIONS
ALMOND SHORTCRUST PASTRY:
- Mix the creamed butter, salt, confectioner’s sugar, almond flour, eggs, and the smaller portion of flour. Do not beat the mixture.
- Once the mixture is well incorporated, add the remaining flour.
- Store in the refrigerator or spread out immediately to a thickness of 2-3mm.
- Bake on a perforated tray at 310°F (155°C).
IVOIRE 35% & VANILLA PRESSED SHORTCRUST PASTRY:
- Use a rolling pin to break the shortcrust pastry into large pieces, then add in the raw cane sugar and wheat flake cereal. Melt the butter and the IVOIRE separately at 100-120°F (45-50°C). Use the back of a knife to score the vanilla bean.
- Use a spatula to delicately mix the ingredients together.
- Immediately put the mixture in a ring and press down with a spoon.
- Store in the freezer.
35% & STRAWBERRY WHIPPED GANACHE:
- Heat the smaller portion of cream and glucose to immersion blend, then make a ganache by gradually combining the hot cream with the melted IVOIRE. Add the larger portion of chilled cream and strawberry purée to the ganache to immersion blend. Leave to set in the refrigerator for at least 3 hours before whisking.
STRAWBERRY & PASSION FRUIT COMPOTE:
- Heat the strawberry and passion fruit purées and glucose together at 105°F (40°C).
- Add the pectin and sugar mixture, bring to a boil, and finish off by adding the rehydrated gelatin. Boil again for 1-2 minutes. Pour into a silicone mold of the same diameter as your tart, to a depth of 5mm. Store in the freezer.
Assembly
- Arrange the strawberry and passion fruit compote on the pressed shortcrust base. Add a few cubed fresh strawberries. Pipe the IVOIRE and strawberry whipped ganache onto the compote using a 12mm plain round nozzle. Decorate with a few halved strawberries.
What is Ivoire 35% chocolate?
Ivoire 35% is Valrhona's premium white chocolate, known for its smooth texture and delicate notes of milk and vanilla.
Can I make the tart components ahead of time?
Yes. The pastry, compote, and whipped ganache can all be prepared in advance and assembled before serving.
Why is the whipped ganache refrigerated before whisking?
Chilling allows the ganache to stabilize, making it easier to whip into a light and airy texture.
Can I use frozen strawberries instead of fresh ones?
Fresh strawberries are recommended for decoration and texture, but frozen strawberries can be used for purées if needed.
What does passion fruit add to the tart?
Passion fruit provides a bright, tangy flavor that balances the sweetness of the white chocolate and strawberries.
How should I store the finished strawberry tart?
Store the tart in the refrigerator and enjoy within 1–2 days for the best freshness and texture.
Can I substitute another fruit for strawberries?
Yes. Raspberries, peaches, or mixed berries pair well with the Ivoire white chocolate ganache and can be used as alternatives.
